Sweet & Tangy Deviled Eggs

"I used to watch my grandmother make this dish when I was a little girl," says Quick & Simple's Family Recipe contest runner-up Pam Pinero of Oklahoma City. "It was a staple at many of our holiday celebrations."

Total Time: 0:15

Prep: 0:10

Cook: 0:05

Level:
Moderate

Yield:
12 servings

Serves:
12

Ingredients

1 large eggs

¼ c. salad dressing

1 tbsp. Mustard

2 tsp. pickle relish

2 tsp. sugar

1 tsp. apple cider or white vinegar

½ tsp. salt

¼ tsp. pepper

1 handful paprika

Directions

Place eggs in large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and boil, stirring occasionally, 5 minutes. Cover and remove from heat for 10 minutes.

Carefully drain eggs and run under cool water. Peel off shells; slice each in half and remove yolks. Arrange whites on serving plate; set aside.

Combine yolks and remaining ingredients, mixing until smooth. Spoon yolk mixture into egg-white halves and sprinkle with paprika. Chill for about half an hour before serving.